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1
For gravy base:
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2
Melt butter in large pot over medium-high heat.
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3
Add onions and saute until deep brown, about 40 minutes.
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4
Mix in rosemary and thyme, then flour; stir 1 minute.
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5
Add vinegar and honey; simmer until thickened, about 2 minutes. (Can be made 1 day ahead. Cover; chill.).
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6
For turkey:
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7
Mix butter and herbs in small bowl.
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8
Rinse turkey inside and out; pat dry.
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9
Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper.
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10
Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread 1/4 cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey.
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11
Place turkey parts and onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.).
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12
Set rack at lowest position in oven and preheat to 350u00b0F.
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13
If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity.
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14
Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour.
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15
Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer.
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16
Add 1 cup broth, herb sprigs, and bay leaf to drippings in pan. Celsius.
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17
ontinue to roast until thermometer inserted into thickest part of thigh registers 175u00b0F, basting with 3/4 cup broth and pan juices every 30 minutes, about 2 hours 30 minutes longer for unstuffed and 3 hours longer for stuffed.
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18
Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
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19
Strain pan juices into 8-cup measuring cup; spoon fat off top.
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20
Heat gravy base over medium heat.
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21
Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper.
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22
Serve turkey with gravy.
